This an easy, filling egg dish. From the Moosewood Cooks at Home.
Chakchouka
2 tbsp olive oil
1 cup chopped onions
2 red peppers (or whatever color you have)
2 or 3 garlic cloves
1 tsp. ground cumin
1/2 tsp ground coriander
pinch of cayenne or a dash of hot pepper sauce
can of diced tomatoes
salt and pepper
4 large eggs
In a large skillet, heat the oil and saute the onions for 5 minutes or so. Add the peppers and garlic to the frying pan and add the spices and hot sauce. Continue to cook for another five minutes, until the peppers soften. While the stuff in the frying pan cooks, drain the tomatoes, reserving the juice. Stir the tomatoes and 1/2 cup of the reserved juice into the frying pan. Add salt and pepper.When the vegetables are hot and simmering, make four even holes in the goop and carefully crack an egg into each hole. Lower the heat, cover the skillet and cook for several minutes until the eggs are set and the yolks are soft cooked.Makes 2 servings
Chakchouka
2 tbsp olive oil
1 cup chopped onions
2 red peppers (or whatever color you have)
2 or 3 garlic cloves
1 tsp. ground cumin
1/2 tsp ground coriander
pinch of cayenne or a dash of hot pepper sauce
can of diced tomatoes
salt and pepper
4 large eggs
In a large skillet, heat the oil and saute the onions for 5 minutes or so. Add the peppers and garlic to the frying pan and add the spices and hot sauce. Continue to cook for another five minutes, until the peppers soften. While the stuff in the frying pan cooks, drain the tomatoes, reserving the juice. Stir the tomatoes and 1/2 cup of the reserved juice into the frying pan. Add salt and pepper.When the vegetables are hot and simmering, make four even holes in the goop and carefully crack an egg into each hole. Lower the heat, cover the skillet and cook for several minutes until the eggs are set and the yolks are soft cooked.Makes 2 servings
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